In a large measuring cup or bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, and orange zest. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).

Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling the skillet with water — when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.

Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.

Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 tsp canola oil before cooking the next batch). Serve with sliced oranges, honey, toasted sliced almonds, and yogurt, if desired.

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